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To make About.com's recipe, first spray a 4-to 6-quart slow cooker with cooking spray. Mix together thoroughly a 10-ounce can condensed cream of mushroom soup, an 8-ounce container sour cream and 1 1/2 cups shredded Colby Jack cheese in a medium bowl. Pour half of a 32-ounce package frozen hash brown potatoes into the prepared slow cooker. Cover with half of the cheese mixture. Top with the other half of the potatoes and then with the rest of the cheese mixture, spreading it evenly. Cook, covered, on high for about 3-1/2 to 4-1/2 hours.

To make Campbell?s recipe, spray a 6-quart slow cooker with cooking spray. Layer 1 pound thinly sliced, unpeeled Yukon gold or Eastern potatoes and 1/2 of a thinly sliced large onion in the slow cooker. Repeat the layers, and top with another pound of the thinly sliced potatoes. Stir together 1 can condensed cheddar cheese soup, 1/2 cup milk, 1/2 cup Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a medium bowl. Pour the soup mixture over the potatoes. Cook, covered, on high for four to five hours or until potatoes are tender. Sprinkle with 1 cup shredded Cheddar cheese. Cover scalloped potatoes and let stand five minutes, or until the cheese has melted.